Carrot Cake Cupcakes

Carrot Cake Cupcakes put all of the amazing flavors and textures of a classic carrot cake into one yummy handheld bite!

Made with freshly shredded carrots and packed with goodies like nuts and raisins, these cupcakes are everything a perfect carrot cake should be!

Top them with whipped cream or cream cheese frosting for a dessert nobody will be able to resist!

This delicious Carrot Cake Cupcake recipe is sponsored by Walmart and SheKnows Media.

Carrot Cake is one of those desserts I’m known for and it’s something I’m always asked to bring along to gatherings.

On occasion I’ve been served a carrot cake that’s more like spice cake with a few carrots in it, that’s not how I like my carrot cake.

I love a carrot cake to be super moist and tender while being loaded with all kinds of textures and flavors. I feel like as far as a cake goes, carrot cake is one that has so much goodness in it! Carrots and crushed pineapple add tons of moisture and of course nuts for flavor and a bit of crunch and even raisins for great texture.

To add even more goodness to these from scratch carrot cake cupcakes, I have replaced my usual vegetable oil in the batter with Great Value Organic Coconut Oil! Walmart’s line of Great Value Organic products are the perfect addition to this recipe and best of all they’re budget friendly.

I’ve includedGreat Value Organic milk, coconut oil, ginger, and cinnamon in this recipe but keep in mind, Walmart has a big selection of Great Value Organic items available (including staples like milk, pasta and olive oil). Being able to use organic ingredients definitely makes me feel better about enjoying these carrot cake cupcakes!

Carrot cake is made very similarly to any other spiced cake, but it has a few more ingredients. The carrots and pineapple add amazing flavor into the cake while helping to keep it nice and moist!

Warm spices like ginger and cinnamon really add the perfect flavor to these carrot cake cupcakes!

This recipe uses soured milk by adding a little bit of apple cider vinegar to the milk before mixing. The acidity adds great flavor but most importantly makes these carrot cupcakes rise better and creates a perfectly tender crumb. It’ll look a bit thick/curdled when you use it which is what you want (I use this same soured milk in my well loved Banana Cake recipe).

As with most cupcakes, it’s important not to overbake these carrot cake cupcakes. You can check if they are done by inserting a toothpick into the center of them, if it comes out clean, that means they are done!

These babies are so moist, you really don’t even need frosting but I mean, cupcakes… so we always top them with our fave Cream Cheese Frosting (or even just freshly whipped cream). I use a piping tip to pipe the frosting onto the cupcakes, but a freezer bag with a corner cut out works just as well!

I am excited to have partnered with Walmart & SheKnows Media to bring you this post. While I was compensated, all thoughts and opinions are my own. Working with great brands I love allows me to keep bringing you the great recipes you love!

About the author

Holly

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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These look amazing. Have been looking for a good carrot cake/ muffin recipe. I’m always amazed how you bake using cups, us Europeans would be lost without the weighing scales. Will try converting measurements with google and fingers crossed they come out as good as yours.

Great tip about adding the apple cider vinegar to the milk before mixing. Apple cider vinegar is really good for weight loss, as it makes you feel more “full.” It also helps lower cholesterol, and helps prevent acid reflux. (who knew?) thanks for the recipe!